Potted hough

Morag Gordon


Cooked meat in jelly. Use like pate.




Ingredients
2 ham houghs* ( unsmoked)
water 
salt and pepper

Bring to the boil in a pot in a pint of water .  Skim any froth from the top and reduce heat and  simmer until the meat falls off the bone (several hours)
Remove houghs and keep the liquid.
Remove meat from the bone discarding the fat and skin.
Chop the meat finely using a food processor.
Skim the fat from surface of the liquid.
Put the  chopped meat along with about half a pint of the liquid, salt and pepper to taste and heat for 10 minutes
Put it into a bowl or several small bowls or moulds and allow to cool and set.
Keep in fridge.

Serve with bread or toast and salad.


*  A pork hock is also known as ham hock, pig knuckle, or pork knuckle or shank. It's the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog's leg but it's not part of the ham.


Alternative method 

I do it easy way - I put them in roasting tin with the water  and give it 2 hours at 160. Then check to see if cooked.






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